Grilled Shrimp, Lupin, and Asparagus Salad

Grilled shrimp pairs perfectly with our Ground Lupin Bean along with tossed fresh vegetables and creamy lemon dressing.


For the shrimp:

  • 1 lb shrimp, peeled and deveined
  • 1 clove garlic, grated
  • Zest of 1 lime
  • Juice of ½ of a lime
  • ½ tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp ground pepper
  • ¼ tsp ground cumin
  • 2 tbsp olive oil

 For the Salad:

For the Dressing:

  • ¼ cup fresh parsley
  • ¼ cup fresh cilantro
  • ½ of an avocado
  • ¼ cup plain greek yogurt
  • 1 clove of garlic
  • ½ cup buttermilk
  • 1 tsp kosher salt
  • 1 tbsp olive oil


  1. Marinate the shrimp: Whisk together grated garlic, lime zest, lime juice, salt, spices, and olive oil until a smooth paste forms. Add shrimp and toss to coat. Cover and refrigerate for 30 minutes.
  2. Make the salad: Combine thinly sliced red onion, grape tomatoes, cubed avocado, lime juice, and salt. Stir together and set aside.
  3. Make the dressing: Combine all ingredients in the bowl of a food processor. Pulse for 2-3 minutes until dressing is combined and smooth. Taste and add salt and pepper if needed.
  4. Cook the Carrington Farms Ground Lupin Bean according to the package instructions. Set aside to cool.
  5. Heat a large grill pan or cast-iron skillet over medium high heat. Trim the woody stalks from the asparagus and spray asparagus and corn generously with Carrington Farms Coconut Oil Cooking Spray. When the skillet is hot, add the asparagus in batches, cooking for 2-3 minutes until bright green and blistered. Remove from the pan and let cool. Cook the corn in the hot skillet for 5-6 minutes, turning occasionally, until blistered. Let cool and then cut corn from the cob. Slice asparagus stalks in half and toss with corn kernels. Season with salt and pepper and set aside.
  6. Lower the heat on the grill pan to medium low and spray with additional Carrington Farms Coconut Cooking Oil Spray. Add the shrimp in an even layer and cook for 2-3 minutes, flipping halfway through, until the shrimp are pink and opaque. Remove from the skillet.
  7. To build the bowls, place a scoop of ground lupin on the bottom. Top with shrimp, asparagus and corn, and avocado salad. Drizzle dressing over the top of the bowl and serve immediately.